Baskets of peaches now fill the market. A friend of Mom's gave her a recipe for peach pie and Mom made it 40 years ago. Thankfully she remembered where she filed the recipe when I mentioned that I'd like to make a peach pie. I waited all day to try piece and it was worth the wait: delicious!
Peach Schitz Pie
1 unbaked pie shell (I added a teaspoon of cinnamon to my easy/no fault pastry recipe since there are no other spices in the pie.)
Fill shell with sliced peaches. I mixed a tablespoon of tapioca through the slices to hold the juice.
Mix together:
1/4 cup flour
1/2 cup white sugar
1 cup sour cream
Pour mixture over peaches.
Bake at 450F for 15 minutes, then reduce heat to 350F and bake for 40 minutes.
Remove pie and cover top with brown sugar. Bake for another 10 minutes.
Ah, here's chance to resolve the 'Imperial vs US cup' mystery !
ReplyDeleteWe have measuring vessel (note that I didn't use the term 'cup'!)
that show both quantities. Using some oatmeal it looks like the US cup is about 10% less than its' Imperial rival.
I guess that maybe makes sense - the Empire was larger than your neighbors
:0))
:0)) 'nuf said. ;-)
ReplyDeleteI took a look at my Mom's measuring devices. 1 cup=250ml; 1/2 cup=125 ml; but 1/4 cup=60 ml (that's about a 10% difference).
This, however, leads to another problem with baking on our side of the pond: most of us use liquid measures for dry ingredients. I've been told by a French chef that this practice is terribly inaccurate, but as long as my pies, cakes and cookies taste good why should I change?